Saturday, June 6, 2015

On Bakeries

Bakeries just might have an interesting pedagogical tool at their disposal, in that bakers are interested in successful substitutions and unsuccessful substitutions.

For instance, a baker might substitute a small volume of liquid oil for a greater volume of solid fat; mayonaise for fresh eggs, on occasion; different choices of leaven, depending on the desired effect.

And furthermore, a baker knows that certain substitutions won't work. Using starch instead of soda, for instance, won't work. Using vinegar instead of oil won't work. An egg won't replace cocoa.

And, what's even more niftier, the baker can demonstrate these unsuccessful substitutions, in short order, in much less time than it takes (for instance) to hatch and raise an adopted child.


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